Butternut Squash Pasta Sauce
A delicious, unique twist on a pasta dish! Bon appétit!
2 tablespoons olive oil
1 tablespoon finely chopped fresh sage
3 cups butternut squash, peeled, seeded, and cut into small chunks
1 medium yellow onion, chopped
1 small carrot, peeled and chopped
3 garlic cloves, chopped
1/8 teaspoon red pepper flakes
4 cups water
1/4 cup cashews
2 tablespoons margarine, butter substitute (optional)
2 teaspoons salt or salt to taste
Heat oil in a skillet over medium heat. Add the sage to the skillet and toss with the oil. Let the sage get crispy (2-3 minutes) before turning out on a paper towel to cool.
Cook squash, onion, carrot, garlic, and red pepper flakes in a skillet over medium heat. Cook until onions are translucent. Add water and bring to a boil, then reduce heat and simmer for 15-20 minutes until the squash and carrots are soft. Turn off the heat and let cool slightly before adding it to a blender and puréeing the mixture until smooth. Then return mixture to the skillet, season with salt and add margarine if desired. Then bring to a slow simmer while constantly stirring. Serve with pasta and top with sautéed mushrooms and sage.
Ingredients For Mushroom Topping:
2 teaspoons olive oil
2 cup chopped mushrooms
2-3 cloves of Garlic
Salt to taste
Heat olive oil in a skillet over medium-high heat. Add the mushrooms and garlic and cook till the mushrooms have released their juices. Add the salt and continue cooking your mushrooms until they brown slightly in color.